4 green peppers, diced
8 oz. sorrel leaves, chopped
Juice of 1/2 lemon
4 c. chicken stock
3 shallots, chopped
1 tsp. chives
3 big potatoes
1 tsp. salt
1/4 tsp. pepper
1/2 c. half and half

Cook all ingredients except cream in chicken stock 30 minutes. Puree in blender until smooth. Strain and cool; add cream. Thin with additional stock if desired. Serve chilled. Serves 8.

Can substitute fresh spinach.